Shaanxi He Luo Exclusive

Measure all the ingredients for making chili oil. The darker chili powder I have is the extra spicy powder I brought back from Sichuan before; it is dark in color with a slightly roasted aroma. The lighter one is regular spicy powder. Put all the spices into a spice grinder and grind into powder. You can grind a lot of spice powder and store it in a sealed container.

Things needed for pressing oil. Pour rapeseed oil into a pan and heat it until it smokes, then turn off the heat. When the oil cools to about 60% hot, add peeled white sesame seeds; if the sesame seeds are already roasted, add them later. Gradually add spice powder and chili powder, and finally add a bit of white wine and fragrant vinegar, mix evenly, and let it sit and cool. It is recommended to get an oil temperature detector. It's very convenient.

The chili oil I made... is still really great.

Get the condiments ready for mixing the heluo noodles. I've already prepared the first set with light soy sauce and vinegar, and the second set with minced garlic and mustard. The third set is cooked rapeseed oil and sesame oil. I didn't add MSG... At our store, we usually add MSG and chives. As for what condiments to use and how much, you can adjust according to your own taste. Actually, there's also a seasoned sauce and vinegar water. The reason I didn't write the recipe for them is, first, it's very troublesome to make and the finished taste won't differ much; second, you need to make quite a lot at once. Even if you make the minimum amount according to the recipe, it’s still too much, which isn't worth it for a small number of people.

Final product.

Final product image.